Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro
Yogurt is a traditional fermented dairy product, prepared with starter cultures containing <i>Streptococcus thermophilus</i> and <i>Lactobacillus bulgaricus</i> that has gained widespread consumer acceptance as a healthy food. It is widely accepted that yogurt cultures have b...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-10-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/8/10/1586 |